John Myers
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Fast Connoisseur
The perfect fast connoisseur recipe with a picture and simple step-by-step instructions.
Fast connoisseur
- 1 Leftover dough from *Plätchemuffel
cream
- 6 leaves Basil, fresh
- 50 g Creme fraiche Cheese
- Salt, gourmet pepper
Covering
- 1 Olive, flavored black without seeds
- 2,5 Honey tomatoes (REWE)
- 2 Discs Oxheart tomato
- 1 Branch / stem Basil
- Sprinkle the pizza herbs
Decoration
- 1 branch Honey tomatoes (REWE)
- 1 Branch / stem Basil
Fast connoisseur
- Since I still had leftovers from my pizza dough (* cookie muffle), I divided it up and put the last bit in the fridge. Lightly flour the work surface and roll out the pizza dough to the size you want.
cream
- Put the basil leaves in a tall container together with the creme fraiche. Take a hand blender and puree the whole thing briefly. Season with salt and gourmet pepper. Then spread the cream in the middle of the dough. Leave a large border all around.
Topping & baking
- Preheat the oven to 180 degrees. Halve the honey tomatoes, cut the olive into slices and only 2 thin slices of the ox heart tomato. Spread everything on the cream. Sprinkle with pizza herbs. Then put in the preheated oven and bake for about 30 minutes.
Decoration
- After baking, place on a flat plate and decorate / garnish with the tomato branch and the basil stem. Serve immediately! If you like, you can also add a colorful salad.
- * Link: Cookie grumpy
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